Preparation

Finely chop mushrooms in a food processor

Heat 2-3 tablespoons water in a large skillet and water saute shallots for 1 minute. Add mushrooms and thyme and continue cooking until all mushroom liquid has evaporated. Add wine and cook for an additional 4 minutes or until evaporated. Set aside.

Steam cauliflower and garlic for 8 to 10 minutes or until tender. Drain and press out as much water as possible.

Place spinach in steamer, steam until just wilted, drain and set aside.

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